Chicken Forcemeat

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. raw boneless chicken
  • 1 oz. butter
  • 1 oz.


Melt the butter, stir in the flour, add stock (chicken stock if possible), boil 3–5 min., allow panada to cool. Chop and pound chicken, add egg and panada gradually, season well. Sieve, if required, very smooth.